Trout with Romesco Sauce + Roasted Asparagus and Yellow Squash

Sorry about the lack of posts, I haven't really felt like taking photos of my meals lately, although I can assure you that I've been cooking a lot. Last night I made some of the best banana bread I've ever made before (very exciting considering that I totally mixed up the measurements for baking powder and baking soda). I've tried about a billion banana bread recipes but I always go back to this one. SO GOOD but having said that, I can recommend a few adjustments.

1) Reverse the quantities of baking powder and baking soda (I need to figure out why this worked)
2) Substitute 1/2 cup of the flour for whole wheat flour
3) Add in some cinnamon
4) Also add in about 1/2 cup of dried unsweetened coconut

Anyways, onto tonight's meal.

One night when Lucas and I were in Barcelona, every restaurant we wanted to go to was either closed or packed. After wandering around for about an hour, we finally decided to settle on some mediocre touristy spot that we had remembered reading about on a blog somewhere. The food was mostly ok, but one thing that really stood out was a side of roasted asparagus with romesco sauce. It might have even been one of the best things I ate on the entire trip! Anyways, I've been thinking about that asparagus a lot so I decided to try making my own romesco.

I read a bunch of recipes for research and went with the following ingredients -
(most called for hazelnuts but I skipped them because I didn't have any)

- 2 medium sized tomatoes, sliced in half and roasted in the over at 400 degrees for about 30 minutes
- 1 dried ancho chile, toasted in a pan for a few minutes on each side
- 1 piece of stale whole wheat bread, chopped into cubes and then toasted in olive oil
- about a tablespoon of almonds, toasted
- 2 cloves of garlic, roughly chopped and briefly sautéed in olive oil
- a few pinches of dried chili flakes
- about 3 tablespoons of jarred pimientos
- a small handful of parsley
- a tablespoon of anchovy paste (apparently not traditional but it just seemed to make sense to me)
- a tiny bit of grated orange zest (maybe half of a teaspoon)
- a bunch of olive oil
- red wine vinegar
- salt
- pepper

I threw all of the ingredients into my food processor, blended until smooth and adjusted the seasoning with salt/vinegar.

Then, I roasted some yellow squash and asparagus at about 425 degrees until cooked but still a little crunchy and seared my fish briefly in olive oil. Turned out really well!

Looking forward to Thanksgiving! I'll be taking lots of photos!!

Ricotta Macaroni and Cheese with Asparagus and Leeks

First I cooked up a large leek in some olive oil and after about 3-4 minutes I added in the asparagus. These only took a few minutes to cook, and it's best to under-cook them a bit so they don't get too mushy when the whole casserole gets baked.

I made a béchamel sauce with 2 tablespoons of butter, two tablespoons of flour and 2 cups of milk. I chopped up a large clove of garlic and threw that in. Once the mixture thickened, I added in about 2 ounces of cheddar that I had in the fridge, along with a bit of feta that I had left over from the eggplant caponata toast that I made a few nights ago. I stirred in about 3/4 of a container of ricotta, grated in some nutmeg and added in a large pinch each of cayenne pepper, mustard powder (both of these are always good in mac and cheese) and dried tarragon.

When the pasta was cooked (I used orecchiette) I stirred everything together in a nice glass baking dish. I sprinkled on some chopped up parsley and chives and topped that off with panko breadcrumbs and a few drizzles of olive oil. The whole thing baked in the oven at about 375 degrees until the top was golden! I served it with another little sprinkling of fresh chives. This was delicious!

P.S. I picked up some chives at the farmer's market yesterday and I've been using them in everything! This morning I made the best scrambled eggs ever with a fresh red chili, shallots and tons of chives! YUM